Instructions: Mix together the pesto and two cheeses in a food processor and blend. Line a small round bowl with plastic wrap and scoop out the cheese mixture into the bowl. Pack down firmly and refrigerate for 3 hours. Remove the cheese ball by pulling it out by the plastic wrap to keep its shape. Press the pine nuts firmly over the outside of the ball and refrigerate. Bring to room temperature one hour before serving and offer crisp crackers or toasts alongside for spreading.

Serve with good, whole grain crackers, baked pita chips or garlic toasts to spread the cheese on.

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